Involtini

Ingredients

1 kg beef rump, cut into thirds across the grain, and thirds again until 1cm thick

375 ml (1½ cups) olive oil, plus extra for drizzling

140 gm (2 cups) fine fresh breadcrumbs

½ cup coarsely chopped flat-leaf parsley

2 garlic cloves, finely chopped

24 fresh bay leaves

To serve: lemon wedges

Method

Main

1

Trim excess fat and sinew from beef slices, then, working with one slice at a time, lay between 2 sheets of baking paper and pound to 4mm thick with a meat mallet. Set aside and repeat with remaining beef.

2

Place 250ml olive oil into a bowl. In another bowl, combine breadcrumbs, parsley and garlic, season to taste and mix to combine. Working with one beef slice at a time, dip into olive oil, wipe off excess, then coat in breadcrumb mixture and roll up. Skewer one beef roll horizontally through the centre, place a bay leaf on top, repeat with another beef roll and bay leaf, then place on a tray. Repeat with remaining beef slices and bay leaves, cover with plastic wrap and refrigerate until required.

3

Heat half the remaining olive oil in a large frying pan over medium heat. Cook half the involtini, turning regularly, until just cooked through (3-5 minutes). Repeat with remaining oil and involtini, then serve immediately with lemon wedges to the side.